Lime Meringue w/ Avocado Mascarpone Cream

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  1. Preheat oven to 200˚F degrees.
  2. Line 2 baking sheets with parchment paper.
  3. In the bowl of a standing mixer, whip the egg whites, lime zest and lime juice on medium speed until frothy, about 3 to 4 minutes.
  4. Start adding the granulated sugar slowly, about 2 tablespoons at a time, until completely combined and mixture holds a stiff peak, 2 to 3 minutes more. The meringue should appear white and glossy.
  5. Remove the bowl from the stand, sift the cornstarch over the meringue, and use a rubber spatula to gently fold and completely incorporate the cornstarch.
  6. Using a large soup spoon, drop generous scoops of meringue onto the prepared baking sheets; each one should be about 2 to 2 1/2-inches around. As you drop them, you will be able to make some nice wavy shapes.
  7. Bake for 30 minutes and then reduce the temperature to 175˚F.
  8. Let the meringue dry in the oven for another 4 to 5 hours. The outside should be crisp, and they should easily be removed from the parchment.
  9. Set aside to cool completely.
  10. In the bowl of a standing mixer, with the whisk attachment, whip heavy cream and mascarpone cheese on low speed until very soft peaks form, only a couple minutes – be careful not to over whip the heavy cream or it will harden.
  11. Add the mashed avocado and confectioners’ sugar, and continue to beat until stiff peaks form, a minute or so more.
  12. One by one, make meringue sandwiches. Place an individual round meringue with the top down, spoon on about 3 generous tablespoons of avocado whipped cream. If using strawberries, add a sliced strawberry before placing another individual round meringue, right side up, on top.
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